Vegetarian romanesco risotto

Delicious, tempting recipe for making a vegetarian romanesco risotto. Your family will demand more of this! Serves up to 4 people and ready in about half an hour.

30 minutes 4 people Main course
Vegetarian romanesco risotto


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  • 1 onion
  • 2 cloves of garlic
  • 200 grams of risotto rice
  • olive oil for baking
  • 1 dl dry white wine
  • 6 dl vegetable stock
  • half a romanesco
  • parmesan cheese to taste
  • a handful of almond shavings
Vegetarian romanesco risotto ingredients
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Kitchen equipment

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  • Chefs knife
  • Cutting board
  • 2 x medium-sized skillet


30 minutes 4 people Main course

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Preparing the romanesco risotto -- 5 minutes

Peel and chop the onion and the garlic cloves. Heat olive oil in a medium-sized skillet and fry the onions and garlic for a minute. Quickly roast the almonds in a dry skillet.

Be sure to toss the almonds regularly to prevent them from burning.

Cooking the risotto -- 25 minutes

Add the risotto rice and fry for about 5 minutes on medium heat. glaze the rice with the white wine. If white wine is completely absorbed in the rice, start adding a little vegetable stock at a time. 

Do so until the rice is softened enough. In the meantime divide the romanesco into equal-sized florets. 

Vegetarian romanesco risotto
Vegetarian romanesco risotto

Heat some more olive oil in a different skillet and bake the romanesco for 5 minutes. Put it all together in a medium-sized skillet and season with salt and pepper.

Serve in a deep dish and top it off with grated parmesan cheese. Sprinkle the almonds on top.

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